Orzo Chickpea Salad

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The dried cranberries lend a different flavor to this pasta salad.
Ingredients
8 oz uncooked orzo
1 spray cooking spray
2 small zucchini, chopped
1/8 tsp salt, or to taste
1/4 cup parsley leaves, firmly packed, chopped
15 oz canned chickpeas, drained and rinsed
1/2 cup dried cranberries
1 tsp olive oil, extra virgin
1/4 cup red wine vinegar
1/8 tsp black pepper, or to taste
 
Directions
1. Cook orzo according to package directions; set aside.
2. Meahnwhile, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Sauté zucchini, lightly salting it as it cooks, until slightly crisp, about 2 to 3 minutes; allow to cool.
3. Place zucchini in a large bowl and add remaining ingredients (including orzo); toss to combine. Allow salad to marinate in refrigerator for at least half an hour before serving. It may be served cold or at room temperature
 
Notes:
Servings: 6
Points: 5
Categories:
Meal   LunchDish   Salad
Features   Vegetarian




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